TABLE D’HOTE MENU 1 ($45.00+GST Per Person)

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STARTERS

Served with freshly baked bread
 

Choose one of the following:

Corn and bacon chowder

Cream of tomato and basil

Broccoli and blue cheese

Corn and chicken chowder

MAINS

Choose two of the following:

Pan roasted breast of chicken resting on mashed potato and finished by a tarragon cream jus

Char grilled age beef medallions resting on compote of portabello mushrooms with a   peppercorn jus.

Oven baked fish resting on marinated Asian noodles finished with a shrimp and coriander butter sauce.

Vegetarian crepe filled with a selection of seasonal vegetables, nut and feta cheese, oven baked with an aged balsamic dressing.

Pan fried veal fillets resting on char grilled Mediterranean vegetables, finished by smoked sage cream jus.

Seasonal vegetables and potato of the day included with the main course.

DESSERTS

Choose two of the following:

Sticky date pudding with a butterscotch sauce and French vanilla ice cream

Caramelised lemon tart with fresh cream and a berry compote.

Rich chocolate tart chocolate ice cream, berries and a chocolate sauce.

Fresh fruit salad, drizzled in passion fruit coulis with lemon and lime sorbet.

Oven baked apple strudel with a vanilla bean sauce and French vanilla ice cream.

TABLE D’HOTE MENU 2 ($55.00 +GST Per Person)

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STARTERS

Served with freshly baked bread
 

Choose two of the following:

Seafood chowder

Corn and bacon chowder

Cream of tomato and smoked bacon

Salad of smoked salmon with a tomato mango dill salsa, finished by a caper citrus dressing

Smoked beef salad resting on seasonal greens, red onion confit and wasabi radish dressing

Feuillete of chicken and mushroom ragout and petit salad greens, finished with a tarragon cream sauce.

MAINS

Choose two of the following:

Pan roasted breast of chicken resting on a mashed potato and finished by a tarragon cream jus.

Char grilled age beef medallions resting on compote of portabello mushrooms with a peppercorn jus.

Oven baked fish resting on marinated Asian noodles finished with a shrimp and coriander butter sauce.

Vegetarian crepe filled with a selection of seasonal vegetables, nut and feta cheese,   oven baked with an age balsamic dressing.

Pan fried veal fillets resting on char grilled Mediterranean vegetables, finished by      smoked sage cream jus.

 
Seasonal vegetables and potato of the day included with the main course.

DESSERTS

Choose two of the following:

Sticky date pudding with a butterscotch sauce and French vanilla ice cream

Caramelised lemon tart with fresh cream and a berry compote.

Rich chocolate tart chocolate ice cream, berries and a chocolate sauce.

Fresh fruit salad, drizzled in passion fruit coulis with lemon and lime sorbet.

Oven baked apple strudel with a vanilla bean sauce and French vanilla ice cream.